Questions for Author of 'Brooklyn’s New Culinary Movement' Article from New York Times Readers

The New York Times' Diner's Journal blog invited readers to submit questions to Oliver Schwaner-Albright, author of that article on how Brooklyn has "become an incubator for a culinary-minded generation."

Some of the questions aren't pretty: highly critical, ironic, indignant, and at times, angry. Some rightly so. (There's reasoned response to the haters as well.) Herein we post some doozies before the Times' censors play whack-a-mole:

Can I get into the business even if I cannot grow a full beard? Or, alternatively, where can I obtain one?

These bearded scruffy folk of food genius are making Brooklyn a truly delicious and happening place to be. Their appearance alone bespeaks a uniform creativity heretofore unseen in our fair city. I am now going to grow a micro-beard and get some big, green plastic glasses so I too can create artisanal micro-cheese.

An article about food in Brooklyn with not ONE person of color featured? Give me a break.

Why are your prices so high?

please. no.
and please keep them all out of bed stuy.
thank you.

Why are these people acting so earthy when they’re really producing incredibly expensive cuisine for a small elite? While much of the country worries about simply putting food on the table, these people are creating specialty products that only the rich can afford. If you want to see specialty shops that actually appeal to working-class people (and have so for years), walk around Astoria for an afternoon.

Reality, most of us can’t afford to buy these specialty foodstuffs from bearded, white hipsters.

Guess what NY Times? Brooklyn has always been full of culinary-minded people who like to make food and sell it.
So… the whole point of this article that 20-somethings are interested in food?

I noticed that the areas covered, as usual, are Park Slope, Carroll Gardens, and Williamsburg, the so-called “trendy” areas of Brooklyn. The rest of Brooklyn has nothing?

Since this comment section is supposed to contain questions for the “young culinary entrepreneurs”, I’ll pose one: Can any of you envision a business that brings food locally and wholesomely grown, minimally and freshly processed, and sold at a price that most New Yorkers can afford?